|
Why this is the Best Kapitan Malaysian Chicken Recipe
Don’t be put off by the long list of ingredients. That’s part of the fun and what makes SE Asian cooking so interesting.
|
|
| Servings | Prep Time |
| 4serves | 20 minutes |
| Cook Time | Passive Time |
| 90minutes | 60minutes |
|
|
Ingredients
- 2tbsp turmeric powder
- 1tbsp salt, ground sea
- 4 chicken, quarters (maryland)separate the thigh from the drumstick
- 4tbsp coconut oilor peanut oil
- 2 lemongrassstalks gently bashed to release flavors
- 4 kaffir lime leavessliced lengthways
- 1pint coconut milkthick
- 2ozs tamarind paste
Spice Mix
- 1tbsp cumin, ground
- 2tsp nutmeg, grated
- 2tsp cardamom
- 1tsp chili powderoptional (omit if you want mild)
- 3cloves garlic
- 1inch turmeric, freshroughly chopped, optional
- 4 red chilies, long Asian stylede-seeded, optional (omit if you want mild)
- 1inch galangalroughly chopped
- 2inch ginger
- 4 candlenutsor macadamia nuts
- 5 shallotsor green onions
Garnish
- 2 kaffir lime leavesthinly shredded
Instructions
- In a non-metallic bowl, mix together the turmeric powder and salt. Add 4 tablespoons of water, add the chicken pieces. Mix together well and allow to marinate for 1 hour.
- Place all spice mix ingredients in a blender and process until smooth.
- Over a moderate heat, place the oil in a wok or heavy based saucepan. Brown the chicken in batches and drain on kitchen paper. Reserve any remaining oil.
- Still over a moderate heat, add the spice mix to the wok and stir fry for one minute. Add the lemongrass stalks and kaffir lime leaves and stir fry a further 2 minutes. Add the coconut milk, tamarind paste and chicken. Combine well and ensure the chicken is fully coated with the spice mixture. Bring to a boil, then simmer gently for 1 hour.
- Garnish with shredded kaffir lime leaves. Serve with steamed rice and papadums.
https://compassandfork.com/recipe/why-this-is-the-best-kapitan-malaysian-chicken-recipe/
|
|
https://compassandfork.com/recipe/why-this-is-the-best-kapitan-malaysian-chicken-recipe/ |